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visits member for 5 years
seen 7 hours ago

American foodie (non-professional) of mixed italian / sicilian / basque / argentinean / british heritage; family from US northeast, but has lived in US mid-atlantic, US south, and western europe.


7h
comment What is the name for this technique to prepare eggs?
If it's a properly done 'over medium' egg, the yolk is thickened ... between solid and runny, not exactly 'half-solid'. But yes, that's what was described.
13h
comment How to remove residue from starchy sausage from iron grill pan and iron skillet?
related : cooking.stackexchange.com/q/261/67
13h
comment Blending pineapples and coconuts whole, safety and experience?
It's fiber, which isn't all that uncommon to add to food and drinks. (metamucil, sawdust (technically, 'powdered cellulose'), etc). As it's ground up into a liquid, it probably goes down easier than the shell from fried peanuts.
17h
comment Boiling peeled peanuts
'shelled' often means 'the shell has been removed'. not 'it has a shell'.
17h
comment Boiling peeled peanuts
@Jay : yes, there is, but he calls for unshelled peanuts.
19h
comment What can I substitute for tomato juice?
related : cooking.stackexchange.com/q/3716/67
22h
comment Microwave Potato Safe?
I'm going to go with no, it's not safe, in the question that's likely a duplicate : cooking.stackexchange.com/a/5358/67
1d
comment Why does my coffee late taste different when pouring the milk before I add the coffee?
related : cooking.stackexchange.com/q/39940/67
1d
comment Making tea - milk first or tea first
of interest: theguardian.com/science/brain-flapping/2014/oct/03/… (also links to a few older studies)
1d
comment Does temperature of water affect carbonation process
@Athanasius : oops ... that's what I get for skimming. (chem wasn't one of my strongest classes)
1d
comment Does temperature of water affect carbonation process
I'm not sure about CO2 -- it's true for oxygen (it's the same thing that causes hot water discharges into rivers to cause fish kills), but CO behaves the other way. See antoine.frostburg.edu/chem/senese/101/solutions/faq/…
1d
comment Is there an easy way to trim the ends off green beans quickly?
@stephennmcdonald : see my description of 'jogging' in my answer. It could likely be used to get better alignment of the handful you're trimming w/ scissors, as well. You'll either need to use both hands, or take a slightly smaller handful, as you have to loosen your grip, though.
1d
answered Is there an easy way to trim the ends off green beans quickly?
1d
comment How to clear your palate between different flavored dishes when cooking?
For sweet things, a typical cleanser is bread cubes or crackers (when doing taste testings, etc.)
1d
comment Is great gluten-free extruded pasta possible?
I suspect that there are reasons that so many of the gluten free pastas are extruded is become there's some benefit to it over strands (eg, it holds up better in sauce). Also see cakeandcommerce.com/cake_and_commerce/2011/05/…
2d
comment crispy Dilly beans
It's possible that calcium chloride (sold under the name 'Pickle Crisp') might help. I'm not much of a canner myself (I only know about it from my mom)
2d
comment Is there a non-alcoholic substitute for rice wine?
For more info on Jay's comment, see cooking.stackexchange.com/q/659/67
Jul
26
comment Is there a non-alcoholic substitute for rice wine?
Cook's Thesaurus is of no use here -- all of their recommendations are alcoholic : , much like our question on the topic. Related on the non-alcohol front : cooking.stackexchange.com/q/1332/67
Jul
24
comment Wedding Cake Questions for Hot Weather
The fridge won't help when it's outside ... only when it's in the kitchen ... hence my comparison to room temperature. Outside is a different beast, which the fridge won't help with, either.
Jul
24
comment Wedding Cake Questions for Hot Weather
Cake is typically a 'low risk' food. It's not like meat, where it must be refrigerated at all times. Look around at a grocery store -- there are plenty of food items that are not kept refrigerated, cakes being one of them. It firms up the texture (which you might want for a stacked cake), but chilling a frosted cake can lead to condensation problems if you're in a humid area.